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Peach basil galette with whole wheat almond crust

Peaches combine with flowery basil for a summer time dessert.

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    Peaches combine with flowery basil for this galette with a whole wheat almond crust.
    Mary Warington/ The Kitchen Paper
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With the abundance of veggies and herbs growing in my mom’s garden in Portland, Ore., you’d better brace yourself for some seriously herby recipes! Basil + peaches = FABULOUS! Let’s be real: basil + anything, or peaches + anything = fabulous, right? Right. I’m all about it.

This recipe was inspired by Jessica’s ginger peach galette — it looked so darn pretty and delicious I had to make something along those lines! I muddied up the crust with whole wheat flour and almond meal, omitted the ginger completely, and added a big handful of basil. I’ll warn you: baked basil is not exactly gorgeous… it turns a lovely shade of brown, and you’ll want to disguise it with a sprinkle of powdered sugar and some fresh leaves. At least, that’s what I did! But it’s SO PRETTY before you bake it! Green: best. color. EVER!

Peach Basil Galette with Whole Wheat Almond Crust

Recommended: 17 fresh fruit desserts

Crust

This makes enough for two crusts, so freeze half for another time!

2 cups white whole wheat flour
 1 cup whole wheat flour (not stone ground)
 1 cup almond meal
 1-1/2 tablespoons sugar
 1 teaspoon salt
 1-1/2 cups cold unsalted butter, cut into pieces
 1 large egg, lightly beaten
 1 teaspoon white vinegar
 1/2 cup ice cold water
 1/3 cup sliced almonds
for brushing: 1 egg + a few drops of water, beaten together

Filling
 1/2 cup lightly packed fresh basil leaves
 1-1/2 tablespoons cornstarch
 1-12 tablespoons sugar
 1/4 teaspoon
 3 large peaches, sliced into 1/4 inch slices
fresh basil and powdered sugar for garnish

1. To make the crust, whisk together the flours, sugar, and salt. Cut in the butter until no pieces are larger than pea-sized (I use my food processor for this, but you can use a pastry cutter, two forks, or your fingers).

2. Mix together the egg, vinegar, and half of the water. Pour over the flour mixture and pulse to distribute, then add the rest of the water and continue to pulse until the dough comes together. NOTE: Depending on your whole wheat flour, you may need to add slightly more water! This will vary greatly depending on brand/type, so go by feel!

3. Turn the dough out onto a clean countertop and knead once or twice to bring it all together. Divide into two discs, wrap in plastic wrap, and refrigerate for 30 minutes before proceeding. You can also freeze one disc at this point for later use.

4. In a clean food processor or blender, combine the basil, cornstarch, sugar, and salt. Pulse until the basil is finely chopped and the entire mixture is homogeneously green. It will be a little bit wet.

5. Toss the sliced peaches with the basil mixture until fully coated.

6. On a lightly floured surface, roll the refrigerated dough into a rough circle (it does not need to be perfect) about ¼" thick. Pour the peaches into the center of the crust, and fold the edges up around the fruit.

7. Brush the crust with the egg and water mixture, and press the slivered almonds into the exposed crust. Sprinkle with extra sugar, if you want.

8. Bake at 400F for 40-45 minutes, or until the crust is golden and the almonds are browning. Tent with foil if you need to (If it is darkening too quickly).

9. When it's done, remove from the oven, sprinkle with powdered sugar and garnish with fresh basil.

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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